Cornbread is a staple at some fall tables. Perfect for dipping into soups or as an accompaniment to a perfect fall dinner. For many of you who may be trying to cut back on allergens this holiday season, this bread is perfect. It’s gluten and nut free and turned out great as a muffin.
I was recently trying to develop another sandwich bread and by happy accident, this recipe took shape, just in time for Thanksgiving. The muffins will be more yellow depending on the color of your yolks.
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